Brazilian Beef Stew in a Clay Pot (Barreado)

If you are going to serve this stew for a weekend lunch, start it the night before because it needs to cook for 8–9 hours. Serve this stew with white rice and fresh banana slices on the side.

Serves: 10Hands-on: 45 minutesTotal: 10 hoursDifficulty: Medium


Serves: 10

Ingredients

  • 4 lbs. stewing beef, cut into 2" pieces
  • 2 tsp. kosher salt
  • 2 tsp. ground black pepper
  • 4 cloves garlic, minced, divided
  • 2 tsp. cumin
  • 6 oz. bacon, cut into cubes
  • 2 Tbsp. olive oil
  • 2 large onions, peeled and chopped
  • 2 medium tomatoes, peeled and diced
  • 1 cup chopped fresh parsley, divided
  • ½ cup chopped scallions
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 8 cups beef stock

Directions

  • Place beef in a large bowl with salt, pepper, half the garlic, and cumin. Cover and marinate for 30 minutes in the refrigerator.
  • Add the bacon to a large clay pot or heavy stockpot (with a well-fitting lid) and heat the pot gradually, slowly bringing the heat up to medium-high. Cook the bacon until crisp. Remove the bacon and reserve.
  • Add the beef and marinade to the pot and brown on all sides (cooking in batches if necessary), about 5 minutes per side. Remove beef to the plate with the bacon and set aside.
  • Add olive oil and onion to the pot. Lower heat to medium and cook until onion is soft and translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute more. Add the tomatoes, ½ cup parsley, scallions, and oregano and cook until tomatoes are soft, about 10 minutes.
  • Add the beef and bacon back to the pot, along with the bay leaf and stock. Reduce heat to low. Cover tightly and cook over very low heat for 4–5 hours. Check the level of the liquid, which should be about an inch over the meat. Add liquid if needed. Cover and cook for 4 hours more over very low heat. (If cooking overnight, leave the pot to cool after the first 4–5 hours of cooking, still covered. Open it in the morning to check liquid level, adding more if needed, then cook for remaining 4 hours.)
  • Remove lid and check stew. Simmer uncovered for 20–30 minutes to thicken sauce slightly if desired. Just before serving, stir in the remaining parsley and season to taste.